The English cookery book : uniting a good style with economy and adapted to all persons in every clime; containing many unpublished receipts in daily use by private families / collected by a committee of ladies and edited by J.H. Walsh.

Date:
1860
Catalogue details

Licence: Public Domain Mark

Credit: The English cookery book : uniting a good style with economy and adapted to all persons in every clime; containing many unpublished receipts in daily use by private families / collected by a committee of ladies and edited by J.H. Walsh. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    genized or non-azotized articles; and, 2nd, nitrogenized or azotized— the terms nitrogenized and azotized meaning one and the same thing, whilst the term protein compound, which is commonly confounded with them, is by physiologists confined to that exact condition or proportion of nitrogen with carbon, oxygen, and hydrogen, which is capable of being converted into albumen, fibrine, or casein, in the process of digestion. 4. The Azotized Compounds are required for the repair of the muscular tissue, and for the nutrition of the body generally, and consequently a proper amount of them must be obtained, or the machine will not be maintained in a state of health, nor will it be kept alive without a certain proportion of them. The list of azotized articles of food includes not only many animal substances, as albumen, fibrine, casein, &c., but also some few vegetables, such as the grains of corn, the seeds of leguminous plants, cabbages, mushrooms, &c. As a consequence, therefore, of their containing nitrogen, all these are specially calculated to support the muscular powers, and to keep up the supplies necessary for the general nutrition of the body; and, in whatever form they are introduced into the stomach, they are capable of being converted into the particular material required. So that, by the aid of the digestive powers, wheaten bread is as capable of forming muscle as flesh itself, containing in fact a vege- table albumen identical in composition with that of the animal king- dom. But some other azotized materials are not found already elaborated in the vegetable kingdom—as, for instance, gelatine; and though this may be manufactured in the animal economy out of vege- table substances, yet there is reason to believe that if it is presented to the stomach ready formed, it is more easily applied to the purposes of nutrition; and consequently gelatine, or, in common language, jelly, is a very valuable aid to the food of weakly or invalid persons, though it is ascertained by experiment that by itself it will not support life. It is also doubly useful in this state, because it is at once absorbed by endosmose from the lining of the stomach and intestines without any necessity for the process of digestion and assimilation—an act which, of itself, requires an expenditure of vital power. 5. The Non-azotized Compounds, used as food, are met with in great abundance in the vegetable kingdom, though there are few vege- tables which, in their natural state, are vrholly deprived of nitrogen. But the manufactured articles of food commonly known as arrowroot, sugar, oil, and some others, are composed of carbon, hydrogen, and